Beer-Batter Fried Pickles

By Betty2534

Crunchy, tart pickles get a crispy, deep-fried coating in beer for this crowd-pleaser.

Ingredients

• 2 (16-oz.) jars dill pickle sandwich slices, drained
• 1 large egg
• 1 (12-oz.) can beer
• 1 tablespoon baking powder
• 1 teaspoon seasoned salt
• 1 1/2 cups all-purpose flour
• Vegetable oil
• Spicy Ranch Dipping Sauce

Preparation

Step 1

1. Pat pickles dry with paper towels.

2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.

3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.

4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.

Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.